Beverage Container Cooling Contact Control for Variable Bottle Shapes
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Solution Overview
Problem
Existing beverage dispensing assemblies face challenges in efficiently cooling and maintaining consistent temperature control due to variations in container shape and quality of contact, particularly with plastic containers, which can lead to inefficient energy use and inconsistent cooling performance.
Innovation Solution
A cooling system with a sensor module and processing unit that adjusts cooling element operation based on the contact area and quality between the container and cooling contact body, using a switched mode operation to optimize thermal energy transfer and compensate for shape variations.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If a fixed cooling contact body is used, then the device structure is simple, but the contact quality varies due to container shape variations
Solution Approach 1:
The cooling contact body is designed with movable parts that can dynamically adjust its position and shape to adapt to different container geometries. The contact body includes movable fingers or segments that can flex and reposition themselves to maximize contact area with the container surface, ensuring consistent cooling performance despite variations in container shape.
2Temperature
If the cooling element operates continuously, then the temperature control is maintained, but the energy consumption increases
Solution Approach 1:
The cooling element operates in periodic cycles rather than continuously. The control system monitors the temperature of the beverage and the contact quality, then activates the cooling element only when needed to maintain the target temperature range. This periodic operation reduces energy consumption while ensuring temperature control is maintained when required.
Solution Approach 2:
The system incorporates sensors that continuously monitor the temperature of the beverage and the contact quality between the cooling contact body and container. This feedback information is processed to dynamically control the cooling element operation, activating it only when temperature deviation is detected and deactivating it when the target temperature is achieved, thereby optimizing energy usage.
3Area of stationary object
If the cooling contact body is made larger, then the contact area increases, but the device complexity and manufacturing difficulty increase
Solution Approach 1:
The cooling contact body is divided into multiple separate segments or fingers that can independently move and position themselves. This segmentation allows each component to be manufactured separately using standard molding techniques, then assembled together to form the complete cooling contact structure. The segmented design achieves high contact area while maintaining manufacturing simplicity through modular production.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The system efficiently adjusts cooling based on contact area and quality, ensuring rapid and consistent temperature control of beverages, reducing energy consumption and improving user experience.
Implementation Method 1
a cooling contact body thermally conductively connected to the cooling element and arranged to be in thermally conductive contact with the container
Data Source
AI summary
A cooling system is provided for contact cooling of a beverage container. The system comprises a cooling element, a cooling contact body thermally conductively connected to the cooling element and arranged to be in thermally conductive contact with the container, a sensor module arranged to provide a sensor signal having a sensor value indicative of a contact area between the cooling contact body and the container and a processing unit arranged to control operation of the cooling element in response to the sensor signal. The contact area or another indicator for quality of contact between the cooling contact body and the beverage container determines a transfer rate of thermal energy between the beverage container and a beverage contained therein on one hand to the cooling contact body and the cooling element on the other hand. A cooling system with this method of operation allows efficient use of energy provided.